The benefits and risks of folic acid fortification of food – once thought to be clear — are being debated again.
In this study from researchers at the University of Iowa, the effects of prenatal use of folic acid (and other dietary supplements) on child development at 3 years of life were evaluated. This summary focuses on the folic acid results. (more…)
Norway has one of the highest rates of facial clefts in Europe and does not allow foods to be fortified with folic acid.
Now, it appears that this decision was a fateful one.
Fortifying food, such as wheat and corn flour, with folic acid reduces the risk of spina bifida in babies.
This public health practice was introduced 10 years ago in North America. Now, that practice is being debated in the UK and worldwide. “Are the benefits to the few outweighed by possible harm to some of the many exposed? (more…)
Since Hippocrates advised “Let food be thy medicine and medicine be thy food,” we have defined medicines and foods based on what is known about each substance in terms of efficacy, safety and the significance of its perceived contribution to health.
Over time, we redefine these substances as our experience and expectations change.
It’s associated with a significant reduction in the rate of neural-tube defects (eg, spina bifida) in Canada. (more…)